Best Chocolate Chip Nut Bars Recipes

CHOCOLATE CHIP-MACADAMIA NUT BARS WITH SHORTBREAD CRUST

Steps:

• Make crust:
• Preheat oven to 350°F. Blend flour and sugar in processor. Add butter; process using on/off turns until mixture resembles coarse meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges, about 15 minutes.
• Meanwhile, prepare the filling:
• Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.
• Pour filling into warm crust, smoothing surface. Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Transfer dish to rack; cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Cut int 16 squares.

CHEWY CHOCOLATE CHIP-NUT BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a bowl cream together butter with sugar and 1/2 cup brown sugar until light and fluffy (about 4 minutes).
• Add in water, maple extract and 2 egg yolks (reserve the whites in another bowl) beat for 2-3 minutes.
• Mix together the flour, salt, baking soda and baking powder and cinnamon (if using) then add to the creamed mixture; mix until combined.
• Spread the batter into the prepared baking dish.
• Sprinkle the chocolate chips on top of the batter.
• Beat the egg whites until soft peaks form, then add in in 1/2 cup brown sugar; blend well.
• Spread the egg white mixture over the top of the chocolate chips.
• Sprinkle the top with chopped nuts.
• Bake for about 35 minutes or until the meringue is light brown.
• Cut the bars while still hot.

MAPLE-NUT-CHOCOLATE CHIP COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, 1/2 cup softened butter, the egg and 1/2 teaspoon maple extract with spoon until soft dough forms. Stir in 1/2 cup walnuts. Spread dough evenly in pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour 30 minutes.
• In medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 tablespoons of the milk and 1/4 teaspoon maple extract with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Frost top of bar. Sprinkle 1/4 cup walnuts on top. Cut into 4 rows by 4 rows.
• Store loosely covered.

CHOCOLATE CHIP NUT BARS

Steps:

• Stir together flour and brown sugar.
• Cut in cold butter until crumbly.
• Stir in 1/2 cup chocolate chips.
• Press the crumb mixture on the bottom of an ungreased 13x9" pan.
• Bake 15 minutes at 350°F While this is baking, combine condensed milk, beaten egg and vanilla in a large bowl.
• Stir in remaining 1 1/2 cups chocolate chips and nuts.
• Spread evenly over baked crust.
• Bake 25 minutes or until golden brown.
• Cool and cut into bars (quite rich, so make them small!).

CHOCOLATE CHIP-MACADAMIA NUT BARS WITH SHORTBREAD

Steps:

• 1. Make Crust: Preheat oven to 350 degrees. Blend flour and sugar in processor. Add butter; process using on/off turns until mixture resembles coarse meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges, about 15 minutes.
• 2. Meanwhile, prepare the Filling: Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.
• 3. Pour filling into warm crust, smoothing surface.
• 4. Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes.
• 5. Transfer dish to rack; cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.)
• 6. Cut into 16 squares.